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Flourless Chocolate Sunken Lava Cake with Raspberries
Flourless Chocolate Sunken Lava Cake with Raspberries
Prep Time
Cook Time
Total Time
Servings

Ingredients

Flourless Chocolate Sunken Lava Cake with Raspberries

DIRECTIONS

Preheat the oven to 335° F. Grease an 8” spring form pan or cake pan and line with parchment paper.

In a heat proof bowl, or double boiler over simmering water, melt the chocolate, oil, and salt, stirring occasionally. Remove from the stove and set aside.

In a medium mixing bowl, combine the sugars and mix until evenly distributed. Set aside.

Using a stand mixer or hand held mixer, whisk the egg yolks with half of the mixed Stevia In The Raw® and Sugar In The Raw®Organic White until the yolks are pale and creamy and have doubled in size, about 3 minutes. Fold the whisked yolks into the melted chocolate with a spatula, just partially incorporating them.

Using a clean mixer, whisk the egg whites until just foamy, about 2 minutes. Fold the whisked whites into the chocolate mixture until evenly combined. Pour batter into the prepared cake pan.

Bake 16-20 minutes, until the sides are firm and the center is soft. Allow to cool on a wire rack for about 15 minutes. Carefully remove the cake from the pan and place on a serving plate. Dust with cocoa powder and top with fresh raspberries before serving.

In the raw® products used

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